oysters four ways.jpg

Oysters Four Ways

Four of our favourite ways to enjoy delicious Tasmanian oysters

How long will it take?

15 minutes

What’s the serving size?

Serves 6 as an appetiser


What do I need?

24 oysters divided into 4 groups of 6

For Oyster Shooters

  • 6 oysters
  • 6 shot glasses
  • Squeeze of lemon or lime
  • Shot of cold vodka
  • Tomato juice
  • Tabasco

For Oysters Kilpatrick

  • 6 oysters
  • 150ml Worcestershire sauce
  • ½ cup diced bacon
  • Teaspoon lemon juice

For Thai-Style Oysters

  • 6 oysters
  • 1 teaspoon grated palm sugar
  • 2 teaspoons fish sauce
  • 1 teaspoon rice wine vinegar
  • ½ red chilli, seeds removed and finely diced
  • 1 teaspoon lime juice
  • Spring onions and/or coriander to serve

For Love Oysters

  • 6 oysters
  • Crème fraiche
  • Smoked salmon
  • Salmon caviar
  • Lemon or lime juice

How do I make it?

For Oyster Shooters

  1. Place an oyster into each shot glass and add a squeeze of lemon or lime juice. Top with a shot of vodka and then top the glass up with tomato juice. Add 2 drops of tabasco and then place the glasses in the fridge for a minimum of 30 minutes during which time the oyster will have absorbed the vodka. Serve cold.

For Oysters Kilpatrick

  1. Place oysters in their shell on a baking tray. Mix Worcestershire sauce, bacon and lemon juice in a jug. Pour sauce mix over the oysters and bake in a 180C oven for 10 to 15 minutes.

For Thai-Style Oysters

  1. Mix palm sugar, fish sauce, rice wine vinegar, chilli and lime juice in a small bowl. Dribble over oysters and then garnish with spring onions and/or coriander.

For Love Oysters

  1. Gently dollop a teaspoon of crème fraiche over each oyster. Top with a slither of smoked salmon and some caviar. Drizzle with lemon or lime juice.

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